Delicate and juicy fish under the crust of batter: kibbeling

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Delicate and juicy fish under the crust of batter: kibbeling

Kibbeling is a very tasty thing, which some people refer to as appetizers, and others as main courses. It is prepared from fillets of white and inexpensive fish. Most often from cod. Traditionally - in beer batter.

True, as the need for invention is cunning, so the chef, too, sometimes do not know which way to dodge. So now kibbeling can be found in breading, and from gourmet (very expensive varieties of fish, such as muksun), and with truffles, but without batter, which, in fact, is the main one.

However, here as anyone likes. I am quite satisfied with the classic version - simple and tasty. Well, and not very expensive.

By the way, you need to cook more immediately - because the family, if they love fish, quickly acquires a bad habit - to carry pieces like seeds.

We take:

  • Fish fillet - somewhere around a kilogram
  • 250 gr flour
  • 250 ml beer
  • 1 whole egg
  • 2 squirrels
  • Salt and pepper to taste

How we cook:

Mix the flour with beer, one egg, salt and pepper - and set aside the batter for about 30 minutes, so that the flour in it swells even more and it becomes clear how thick it is. If it's very thick, you can add some more beer.

Cut the fillet into pieces at this time.

Beat the two squirrels until strong peaks and mix in the dough, like in a biscuit - moving from top to bottom.

Even someone who has never cooked anything can cope further.

We take a frying pan, pour oil into it a couple of centimeters (well, or a deep fryer), heat it up well (set the deep fryer at 190 degrees), and send the sliced ​​fillet directly into the dough.

Spoon the fillet in the dough with a spoon and send it to the hot oil. We fry until a golden crust appears, take out - and send a new portion to fry. Everything is fried very quickly! The fish inside is tender and remains juicy.

Bon Appetit!

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